Spanish · Lunch
Fried Mussels in Batter
Fresh mussels are shucked, dipped in a seasoned beer batter, and shallow fried in olive oil until golden. Served with lemon wedges and garlic aioli, this Spanish tapas classic pairs briny shellfish with a crisp, light crust.
$6
15 minsPrep
8 minsCook
23 minsTotal
MediumLevel
Nutrition per serving
480Calories
18.4gProtein
31.2gFat
32.9gCarbs
0.8gSugar
1.1gFiber
822mgSodium
48mgChol
4.1gSat Fat
240mgPotassium
60mgCalcium
3.6mgIron
8.4mcgVitamin B12
7.2mgVitamin C
pescatarian
low-cholesterol
mediterranean
thirty-min-meals
hidden-gems
Instructions
1
Prep
Pat the mussels dry with paper towels. Grate the garlic finely and chop the parsley. Set all aside.
2
Whisk
In a bowl, whisk flour, cornstarch, baking powder, paprika, salt, and pepper together. Pour in cold beer and whisk until smooth.
3
Dredge
Drop mussels into batter a few at a time, turning gently so each is fully coated, then lift out and let excess drip off.
4
Fry
Heat vegetable oil in a skillet over medium-high heat until a batter drop sizzles immediately, then fry mussels in two batches for about 2 minutes per batch, turning once, until the crust is deep golden.
5
Drain
Lift fried mussels onto a paper-towel-lined plate to absorb surface oil and let the crust set.
6
Plate
Arrange mussels on a plate with lemon wedge and garlic aioli made from mayonnaise and grated garlic, scatter parsley on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz170g, about 18-20 mussels mussels, shelled and cleaned
- 2/3 cup80g all-purpose flour
- 4 tbsp4 tbsp cornstarch
- 1/2 tsp1/2 tsp baking powder
- 1/2 tsp1/2 tsp smoked paprika
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2/3 cup160ml cold beer
- 1 cup240ml vegetable oil, for shallow frying
- 2 tbsp2 tbsp mayonnaise
- 1 clove1 clove garlic
- 22 lemon wedge
- 2 tsp2 tsp parsley, for garnish
